Roasted Bok Choy and Cauliflower with Cumin and Mint
Instructions:
- Bok Choy and Caulifl ower:
- 2 medium, fresh organic bok choy (about 2 pounds)
- 2 tablespoons coconut or olive oil
- Sea salt
- Freshly ground black pepper
- 2 c ups caulifl ower fl orets
- Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons freshly squeezed organic lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh mint leaves, coarsely chopped
- 1 1/2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- Sea salt
- Freshly ground black pepper
- Preheat oven to 400 F.
- Cut bok choy in half length-wise and place on a baking sheet lined with aluminum foil. Drizzle with 1 tablespoon of the coconut oil and sprinkle with salt and pepper.
- Place caulifl ower florets on another foiled baking sheet. Drizzle with the remaining tablespoon coconut oil and sprinkle with salt and pepper.
- Place both trays in the preheated oven and bake, turning and alternating racks once, until vegetables are tender when pierced with a fork, about 20 minutes. When done, remove from oven and cover with aluminum foil to keep warm.
- While vegetables are roasting, prepare vinaigrette. In a small bowl combine the olive oil, lemon juice, lemon zest, mint, cumin, and cayenne pepper. Season with salt and pepper if desired. Set aside until vegetables are roasted.
- While still warm, remove bok choy and cauliflower from baking sheet and chop into 1-inch pieces and place in a large bowl. Dress vegetables with vinaigrette and mix gently to combine. Place vegetables on serving platter or divide among individual serving dishes. Garnish with a sprig of mint if desired.